Buckwheat Risotto with Peas and Fried Egg

Buckwheat Risotto with Peas and Fried Egg

25 min
Easy
1 serv.
425 g / 1 serv.

Rating

Average rating:—

Description

Hearty breakfast of buckwheat with green peas, herbs and a fried egg

  1. Rinse buckwheat under cold water
  2. Heat a pan with half of the butter and sunflower oil
  3. Fry minced garlic until fragrant
  4. Add buckwheat and fry for 2-3 minutes, stirring
  5. Pour in hot water, add salt and cook on low heat for 12-15 minutes until done
  6. Add green peas and simmer for another 3 minutes
  7. Cut ham into small pieces and add to the pan
  8. Chop all herbs and spinach, add to buckwheat, stir
  9. Heat remaining oil in a separate pan
  10. Crack an egg and fry sunny-side up until the white is set
  11. Place buckwheat risotto on a plate, top with fried egg
  12. Season with pepper and serve
582
137 kcal / 100 g
kcal
22.6 g
5.3 g / 100 g
Protein
50.6 g
11.9 g / 100 g
Carbohydrates
31.2 g
7.3 g / 100 g
Fats